The Lord Mayor’s Soup

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (17)
for thickening
for seasoning
garnish
Instructions (19)
  1. Wash thoroughly two sets of moderate sized pigs’ ears and feet from which the hair has been carefully removed.
  2. Add to them five quarts of cold water, and stew them very gently with a faggot of savoury herbs, and one large onion stuck with a dozen cloves, for nearly four hours.
  3. Lift out the ears after nearly four hours.
  4. Stew the feet for another hour.
  5. Take up the feet.
  6. Strain the soup.
  7. Set the soup in a cool place that it may become cold enough for the fat to be quite cleared from it.
  8. Bone the ears and feet.
  9. Cut the flesh down into dice.
  10. Throw a clean folded cloth over the diced meat and leave it so until the soup requires to be prepared for table.
  11. Strew upon the meat two tablespoonsful of savoury herbs minced small, half a saltspoonful of cayenne, a little white pepper, and some salt.
  12. Put into a large saucepan half a pound of good butter, and when it begins to simmer thicken it gradually with as much flour as it will absorb.
  13. Keep these stirred over a very gentle fire for ten minutes or more, but do not allow them to take the slightest colour.
  14. Pour the soup to the butter and flour mixture by degrees, letting it boil up after each portion is added.
  15. Put in the meat.
  16. Add half a pint of sherry.
  17. Simmer the whole from three to five minutes.
  18. Dish the soup.
  19. Slip into the soup two or three dozens of delicately fried forcemeat-balls.
Original Text
THE LORD MAYOR’S SOUP. Wash thoroughly two sets of moderate sized pigs’ ears and feet from which the hair has been carefully removed; add to them five quarts of cold water, and stew them very gently with a faggot of savoury herbs, and one large onion stuck with a dozen cloves, for nearly four hours, when the ears may be lifted out; stew the feet for another hour, then take them up, strain the soup, and set it in a cool place that it may become cold enough for the fat to be quite cleared from it. Next, bone the ears and feet, cut the flesh down into dice, throw a clean folded cloth over it, and leave it so until the soup requires to be prepared for table; then strew upon it two tablespoonsful of savoury herbs minced small, half a saltspoonful of cayenne, a little white pepper, and some salt. Put into a large saucepan half a pound of good butter, and when it begins to simmer thicken it gradually with as much flour as it will absorb; keep these stirred over a very gentle fire for ten minutes or more, but do not allow them to take the slightest colour; pour the soup to them by degrees, letting it boil up after each portion is added; put in the meat, and half a pint of sherry; simmer the whole from three to five minutes; dish the soup, and slip into it two or three dozens of delicately fried forcemeat-balls. (See Chapter VIII.) Pigs’ feet, 8; ears, 4; water, 5 quarts; bunch savoury herbs; 1 large onion; cloves, 12: 3-1/2 to 4 hours, feet, 1 hour more. Butter, 1/2 lb.; flour, 6 oz.[25]: 10 to 12 minutes. Minced herbs, 2 tablespoonsful; cayenne and common pepper, each 1/2 saltspoonful; salt, 1/2 teaspoonful or more; sherry, 1/2 pint: 3 to 5 minutes. Forcemeat-balls, 2 to 3 dozens. 25.  The safer plan for an inexperienced cook is to weigh the flour, and then to sprinkle it from a dredging-box into the butter. Obs.—We have given this receipt with the slightest possible variation from the original, which we derived from a neighbourhood where 18the soup made by it was extremely popular. We have better adapted it to our own taste by the following alterations.
Notes
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